The holidays will be here before you know it. If you’re like me to you like to be a part of the action with your guests. Because of this personality dysfunction delightfulness, I like to make as much as I can in advance.
These Corn Cups are a great make ahead dish that can be baked in a jiffy and served up in individual cups so your guests can just grab one without taking away valuable real estate on their plates.
Baked Corn Cups
2013-10-18 07:09:24
Yields 12
Ingredients
- 2 16-ounce packages frozen whole kernel corn
- 1/2 cup finely chopped onion
- 4 eggs
- 12 {or 10} ounce can evaporated milk
- 1 teaspoon salt
- 1 cup shredded cheese ~ I had cheddar on hand so that is what I used but you could substitute Swiss or gruyere as the original recipe called for that
Instructions
- Preheat oven to 375 degrees F. Grease twelve 6-ounce ramekins or custard cups; set aside. In a covered medium saucepan, cook fresh corn and onion in a small amount of boiling lightly salted water for 6 minutes. (Or cook frozen corn and onion according to package directions for corn.) Drain well.
- In a medium bowl, lightly beat eggs with a fork. Stir in drained corn and onion, evaporated milk and salt. Stir in the cup of the cheese. Pour into prepared ramekins. Place filled ramekins in a two 15x10x1-inch baking pans {6 ramekins in each pan}.
- Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving. Makes 12 side-dish servings.
Notes
- You can cut the recipe in half for 6 servings.
Live Creatively Inspired http://www.livecreativelyinspired.com/
Mmmm… I’ve never seen this recipe before Mary Beth and I can’t wait to try it. It sounds delicious!!
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Sounds perfect for the holidays….and easy enough to make. Thanks for sharing!
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